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Food & Home

Mexican Rice

This recipe comes to us from Chef Ariane Resnick, of Kitchit.

Makes 4

1 1/2 cups white rice, rinsed well

1/2 sweet white onion, chopped

2 jalapenos, minced

1/2 green bell pepper, chopped

2 cloves garlic, minced

2 tablespoons neutral oil such as grapeseed or sunflower

1 1/2 teaspoon salt

1 jar unsalted tomato paste

2 cups chicken broth

1 cup water

1. Sauté onions, red peppers, garlic, and jalapeno in oil for five minutes, until slightly golden.

2. Add rinsed rice and sauté until rice obtains a light golden color. Add tomato paste and sauté for 1-2 minutes, until tomato paste turns a darker red, then add chicken broth, water and salt. Bring to boil.

3. Cover, reduce to simmer, and let cook on low for 15 minutes. Fluff with a fork when done, and adjust salt to taste if needed.